Mini Combi Oven - 21
5958 983 01
USA
Curry Puffs
Serves 6
IIngredients:
Filling:
1/2 lbs cooked chicken, shredded
2 large potatoes, cooked and finely diced
1 teaspoon sugar
1/2 teaspoon black pepper
pinch of salt
4 tablespoons vegetable oil
1 medium onion, finely chopped
3 teaspoons chicken curry powder
1 teaspoon chilli powder
1/2 teaspoon powdered turmeric
Pastry:
1 1/4 lbs plain flour
5 1/4 oz butter or pastry margarine
7 oz water
pinch of salt
Accessories:
Baking plates (2)
Cooking method
Ventilation
Water
Convection heat
open
/
T°
Level N°
Cooking time
350°F
2 and 4
15 min.
Shoulder of Beef
à la Diable
Serves 6
Ingredients:
2 2/3 lbs of shoulder
(to order from the butcher)
8 oz pale ale
Accessory:
Plain container
1
Fry onion in the oil until golden. Add the curry
powder, chilli powder, turmeric and fry gently,
stirring all the time.
2
Add chicken, potatoes, sugar, salt and pepper.
3
Mix well and cook for 5 minutes over moderate
heat, stirring occasionally.
4
Remove from heat and leave to cool.
5
Make pastry by mixing flour and salt with butter or
margarine, add just enough water to make a soft
pastry.
6
Knead well for at least 5 minutes. Let pastry rest
for
half an hour.
7
Roll out pastry to about 1/4" thickness. Cut into
circles 3 1/4" in diameter.
8
Place a tablespoon of filling in the center of each
circle. Brush edges of pastry with water.
9
Fold over pastry to make a half-circle, press
together well at edges and crimp to decorate.
10
KPlace on baking plates. Bake on levels 2 and 4 at
350°F on Convection heat setting for 15 minutes
or until golden brown.
1
Cook the shoulder in a multipurpose dish at level
3 for 30 minutes, then pour over the beer and
leave to cook for another 40 minutes basting from
time to time.
You can serve the shoulder with mashed or roast
potatoes covered with juice.
Cooking method
Ventilation
Water
Convection heat
open
/
T°
Level N°
Cooking time
400°F
3
70 min.
